Spaghetti alla Carbonara (Roman, Raw Egg)

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RECIPE DATA

TITLE: Spaghetti alla Carbonara (Roman, Raw Egg)
SERVES: 3
PREP: 10 min
TOTAL: 20 min

INGREDIENTS
100 g (about 1 cup grated) pecorino romano
50 g (about ½ cup grated) Parmigiano Reggiano
6 egg yolks
2 whole eggs
2 tsp black peppercorns
250 g (about 1⅔ cups diced) guanciale or smoked lardons, 1 cm batons
400 g (about 4 cups broken or loosely nested) spaghetti or rigatoni
salt for pasta water

STEPS
1. Put 100 g (about 1 cup grated) pecorino and 50 g (about ½ cup grated) Parmigiano in the bowl. Grate.
TM SETTINGS: 10 sec / speed 9
2. Add 2 tsp peppercorns. Crack coarsely.
TM SETTINGS: 4 sec / speed 9
3. Add 6 yolks and 2 whole eggs. Mix to a thick paste; leave in the bowl.
TM SETTINGS: 15 sec / speed 4
4. Boil 400 g (about 4 cups broken or loosely nested) pasta in a big pot of salted water until al dente. Meanwhile fry 250 g (about 1⅔ cups diced) guanciale in a dry frying pan until crisp and the fat runs (6–8 min).
5. Drain pasta, keeping 1 cup (250 ml) water. Toss pasta into the guanciale pan off the heat. Scrape egg mix over with ¼ cup (60 ml) pasta water and toss hard 1 min until glossy and creamy, adding water as needed. Not on the heat or it scrambles.
6. Portion & store: makes ~3 adult portions (~120 g dry pasta each); a kid portion is half. Eat straight away. Fridge Eat fresh; freezer Not suitable.

NOTES
Portion size: ~120 g dry pasta each
Batch note: One meal for 2 adults + 2 kids; eat fresh. No cream, as in Rome. Heat of the pasta cooks the yolks.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: Eat fresh
Freezer life: Not suitable

SOURCE: https://thermomix-workbook.pages.dev/recipes/spaghetti-alla-carbonara/